Here is a full, easy recipe for Creamy Enchilada Soup 🌶️🥣 — a rich, comforting soup with Mexican-style enchilada flavors.
🥣 Creamy Enchilada Soup
⏱ Time
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Prep: 10 minutes
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Cook: 25 minutes
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Total: ~35 minutes
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Servings: 4–6
🛒 Ingredients
Soup Base
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2 tbsp olive oil
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1 small onion (diced)
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3 cloves garlic (minced)
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1 lb (450 g) chicken breast or thighs (cubed or shredded)
Flavor Ingredients
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2 cups chicken broth
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1 cup enchilada sauce (red)
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1 can (14 oz) diced tomatoes
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1 can (15 oz) black beans (drained & rinsed)
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1 cup corn (fresh, frozen, or canned)
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1 tsp ground cumin
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1 tsp chili powder
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½ tsp paprika
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Salt & pepper to taste
Creamy Part
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1 cup heavy cream
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4 oz cream cheese (softened)
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1 cup shredded cheddar cheese
Optional Toppings
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Tortilla strips or crushed tortilla chips
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Sour cream
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Avocado slices
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Fresh cilantro
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Lime wedges
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Extra shredded cheese
👩🍳 Instructions
1️⃣ Cook aromatics
Heat olive oil in a large pot over medium heat.
Add diced onion and cook for 3–4 minutes until soft.
Add garlic and cook 30 seconds until fragrant.
2️⃣ Cook chicken
Add cubed chicken and cook 5–6 minutes until lightly browned.
3️⃣ Add soup ingredients
Stir in:
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Chicken broth
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Enchilada sauce
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Diced tomatoes
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Black beans
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Corn
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Cumin, chili powder, paprika
Bring to a simmer and cook 10–12 minutes.
4️⃣ Make it creamy
Lower heat and add:
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Cream cheese (stir until melted)
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Heavy cream
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Cheddar cheese
Stir well until the soup becomes smooth and creamy.
5️⃣ Taste & adjust
Add salt and pepper if needed.
Simmer another 3–5 minutes.
6️⃣ Serve
Ladle soup into bowls and add toppings like:
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tortilla strips
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avocado
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cilantro
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sour cream
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lime juice
✅ Tip: If you want extra thick soup, mix 1 tbsp cornstarch + 2 tbsp water and stir into the soup.
💡 If you’d like, I can also give:
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Slow cooker creamy enchilada soup
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Restaurant-style creamy enchilada soup
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10-minute quick version
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Creamy enchilada soup with ground beef.